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How Hot IS Hot?
The Scoville Scale was created in 1912 by William Scoville. Until recently, it has been the only scale for measuring the heat of various peppers. A Connecticut-based company has recently developed a computerized method for measuring capsaicin content. These measures are converted into official "American Spice Trade Association" units and they are becomming the new stardard, answering the age old question: How hot is it? I've listed here some of the more commonly used peppers. You can probably find most of them in your supermarket produce section.
Chile Pepper Tips:
When buying chiles, look for firmness and a smooth glossy surface. Ripe (red) peppers are a bit sweeter than green, less acidic in flavor, and not quite as crisp. Store peppers refrigerated, wrapped in paper toweling in an open plastic bag. Kept dry, they can last a couple of weeks. For longer storage, cut chiles in half, dry completely (a food dehyrator works best in humid climates) then store in freezer in a sealed Ziploc bag. Ideally, peppers should have their own separate cutting board and grinder. Subsequent foods can absorb capsaicin residue left behind on the surface. May make for an extra jolt in yer coffee!! When handling chiles, it's a good idea to wear rubber gloves. Capsaicin can burn on contact. The heat is volatile. Avoid breathing chile fumes. If disposing of chile seeds/membrane in garbage disposal, run COLD water only. Remember that capsaicin is the ingredient used in pepper spray! The more finely you chop a chile the faster the heat will disperse into the dish. Capsaicin in concentrated in the soft white membrane that holds the peppers seeds. There's more membrane near the stem so (contrary to popular opinion) that's the hottest end of a chile. For milder dishes with more chile flavor, remove the seeds and membranes. Try slicing the pepper in half then removing the membrane with a grapefruit spoon. Save and dry the membrane and seeds for future use! The surface of the tongue is fatlike, which draws out the capsaicin. To cool down a burning mouth, you need other fats to help draw it away. Water DOES NOT WORK, but milk and yogurt do. Beer doesn't really help but it's a good excuse to have another one! Bread works only if it is buttered. If you really overdose and nothing else works, take a spoonful of peanut butter and rub it around the inside of your mouth.
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Peace, love and peppers! Recipes, rantings, and Rael!
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